Indian Spicy Chole Bhature Recipe

Chole bhature is very popular punjabi recipe. This recipe is famous all over India and abroad. Chole bhature is make from spicy curry who is made with white chickpeas. Chole bhatura is fried, and leavened flatbread.

This dish is tasty, a spicy, and a heavy dish. Chole bhature is served in each restaurants. In some country chole bhature: is spicy more. In some places or in some of the restaurants they have delicious taste, and the consistency of the curry.

Enjoy your meal dear readers!

General Ingredients: (measuring cup used, one cup for 250 ml)

1 cup of dried small chickpeas, or chickpeas from can, or you can use 1 ½ cups of regular chickpeas

1 green chili pepper and slit

1 teaspoon of coriander powder

¼ teaspoon red chilli

½ teaspoon turmeric

1 teaspoon garam masala powder

1 or ½ teaspoon of dry mango powder

Pinch asafetida ( is it an option )

Use black or rock salt as a required

use 2 cup of water

Use Garam Masala:

1 teaspoon cumin seeds

one bay leaf

half teaspoon cinnamon powder

3 cloves of lavang

Two green cardamom

three black peppercorn

Ground Ingredients:

One medium onion, and chopped

Two medium size of tomatoes and chopped

Half teaspoon ginger and chopped

Four garlic cloves, and chopped

one green chili chopped

Method :

First step you need to soak the chickpeas in enough water overnight or for 8 hours, but if you use the chickpeas canned no need to do this step.

You need to drain the water, and then you can cook the chickpeas with new water make sure you put salt in water in cooking process.

While cooking the chickpeas you can put pinch, or two baking soda.

Now, you need to strain the chickpeas, and then keep them aside.

Start to make a fine paste of tomatoes, onions, garlic, ginger, and green chili in a grinder, or blender.

While making the paste do not add some water because the juice of tomatoes can help you for making paste and paste need to keep aside.

Add oil on a pan, till the oils is fragrant you need to fry the garam masala , and the spices which are mentioned before. Make sure you don’t burn them.

Put the ground paste, and start to sauté until the oil starts to leaves the sides of the paste. For your paste do not be stick to the pan you need to stir all sautéing.

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